Moringa. Sri Lanka’s Original Superfood Hiding in Plain Sight

In a country blessed with cinnamon, pepper, turmeric, and king coconut, it takes something special to stand out. Moringa does not shout. It grows quietly in home gardens, along village fences, and beside paddy fields. Yet this unassuming tree has earned formidable titles. The miracle tree. The tree of life.

Known botanically as Moringa oleifera, and locally as murunga, it has been woven into Sri Lankan kitchens and Ayurvedic traditions for generations. The long green pods, often called drumsticks, find their way into dhal curries and fish stews. The leaves, tender and slightly earthy, are cooked like spinach or stirred into mallung. What appears rustic is, in fact, nutritionally sophisticated.

Moringa leaves are exceptionally dense in micronutrients. Gram for gram, they deliver meaningful levels of plant protein, calcium, iron, potassium, beta carotene, and vitamins A and C. In a global wellness market obsessed with imported powders and exotic berries, Sri Lanka has long had its own answer growing in the backyard.

The real story, however, lies in its bioactive compounds. Moringa is rich in antioxidants such as quercetin and chlorogenic acid. These compounds help neutralise oxidative stress, a key driver of ageing and chronic disease. Studies have also suggested that moringa may help regulate blood sugar levels, reduce inflammation, and support healthy cholesterol profiles. For a population increasingly navigating modern lifestyle diseases, this matters.

Traditionally, the leaves are plucked fresh and cooked the same day. Today, naturally dried moringa leaf powder has become widely available across the island. The drying process preserves much of its nutrient profile, creating a versatile ingredient that fits seamlessly into contemporary kitchens. A spoonful can be added to curries, soups, and stews without overpowering flavour. It carries a mild, spinach like earthiness that enhances rather than dominates.

In Sri Lanka’s evolving culinary landscape, moringa is also finding new expressions. Boutique tea producers blend dried leaves into herbal infusions positioned for both local and export markets. Wellness focused cafés add moringa powder to smoothies and energy bowls. Even home cooks are experimenting, sprinkling it over salads or folding it into flatbreads and batters.

What makes moringa particularly compelling is its accessibility. Unlike imported superfoods that come with premium price tags, moringa is deeply local.

It grows well in Sri Lanka’s tropical climate, requires relatively low maintenance, and can be harvested multiple times a year. It represents a model of sustainable nutrition rooted in place.

There is also something quietly powerful about reclaiming indigenous ingredients in a globalised world. While Western markets package moringa as the next breakthrough supplement, Sri Lankans have long understood its value. It is not a trend here. It is heritage.

As Sri Lanka continues to define its identity at the intersection of tradition and modernity, moringa stands as a reminder that innovation does not always mean importation. Sometimes the future of wellness is already in the garden.